SOUTHEAST ASIAN PAD THAI

Pad Thai must be one of the most universally popular Thai dishes. This vegan version takes me back to Bangkok’s food stalls — the vibrancy of the scene is as exciting as the delicious flavours.

Serves 4

● 3tbsp sunflower oil

● 2 carrots, peeled and cut with a spiraliser or grated lengthways

● 2 courgettes, trimmed and cut with a spiraliser or grated lengthways

● 2 red peppers, cored, deseeded and thinly sliced

● 1 onion, halved and thinly sliced

● 1cm piece of galangal (fresh root spice, from larger supermarkets), peeled and finely chopped, or use 1cm piece of fresh ginger

● ¼ of a lemongrass stalk, outer layers removed, the stalk bashed and finely chopped ● 200g (7oz) dried medium rice noodles, soaked in hot water to cover for 20 minutes

● 2cm piece of fresh ginger, peeled and finely chopped

For the pad Thai sauce

● 2tbsp vegetarian fish sauce

● 2tbsp soft brown sugar

● 2tsp soy sauce

● 1tsp chilli purée or sauce

To garnish (optional)

● 3tbsp unsalted peanuts, lightly toasted and crushed

● Finely shredded basil leaves

● Finely chopped coriander leaves

First, make the pad Thai sauce by mixing all the ingredients together with 2tbsp water. Set aside. Heat 2tbsp of the oil in a large wok over a high heat. Swirl it around the wok to coat the base. Add the carrots, courgettes, red peppers, onion, galangal (or 1cm ginger, chopped) and half the lemongrass, and stirfry until the veg are tender. Tip the veg out of the wok and set aside.

Drain the noodles well. Wipe out the wok, then heat over a mediumhigh heat. Add the remaining 1tbsp oil and swirl around. Add the rest of the lemongrass and the chopped 2cm of ginger and stir-fry for 1 minute. Add the noodles with the pad Thai sauce, then add the veg and stir-fry until the noodles are tender.

Remove from the wok, using a spoon and fork to separate the noodles. Garnish with peanuts, basil and coriander, if using, and serve.

Adapted from Curry Everyday: Over 100 Simple VegetarianRecipes From Jaipur To Japan by Atul Kochhar, published by Bloomsbury Absolute on 31 March, €31. © Atul Kochhar 2022